White tea has its origins in China during the Song dynasty (960-1279), when farmers refined its processing methods, resulting in an exceptionally high‑quality tea reserved exclusively for the elite. Only much later did the wider population get the chance to enjoy it.
If you’ve ever wondered why White tea is appreciated for its smoothness and slightly sweet flavour, and how its gentle processing creates such a unique sensory experience, we are here to break it down.
The steps in producing White tea
White tea requires only three steps: plucking, withering, and drying. White tea seems straightforward but once the leaves are picked, even a small mistake can compromise the entire batch, with no additional processing to correct flaws.
Plucking
White tea production begins with hand‑picking the buds and one or two young leaves beside them—a task that can’t be done by machines. These tender buds and young leaves sit at the ends of the twigs, making them more vulnerable to UV light, insects, and moisture loss. Their fine silver‑white hairs (trichomes) protect them from these stresses and also enrich the tea with a thicker, sweet liquor full of floral notes, whereas mature leaves have lost most of these hairs.
There are several types of white teas, some are made enterily from buds, such as our Yin Zhen Silverneedle which produces a sweet slightly viscous mouthfeel with floral and creamy notes, while others are made from buds and the first two leaves, like our Darjeeling Bai Mu Dan which offers a light, refined sweetness and subtle floral character similar to Silver Needle, complemented by a touch of green, grassy depth.
Whithering and Drying
The trichomes that give white tea its distinctive character are preserved because the leaves undergo minimal processing and very little heat. This is why white tea is simply withered and dried, while other tea types undergo additional steps such as rolling and firing. The aim is to limit oxidation through slow, natural drying rather than by applying heat.
After harvesting, the leaves are spread out on bamboo mats in a dry area, traditionally exposed to gentle sunlight. The length of this withering period varies depending on the style of white tea being produced and environmental factors such as temperature, humidity, and leaf‑bed thickness. In general, the process can last from a few hours to one or even two days.
During withering, the leaves experience only light oxidation. As they lose moisture and release volatile compounds, they gradually develop their subtle, natural aromas.
Because moisture control is crucial, the drying pace must be carefully balanced: too slow and the leaves over‑oxidise; too fast and the tea fails to develop depth and complexity. For this reason, much white tea is now withered in temperature‑ and humidity‑controlled rooms to ensure consistency and quality.
The Origin of the Name “White Tea”
Unlike other teas, the name “white” has nothing to do with how the leaves are processed or the colour in the cup. It comes from the fine, silver‑white hairs that cover the buds.
Conclusion
White tea may involve only three simple steps—plucking, withering, and drying—but that simplicity requires exceptional precision. Because the leaves are handled so minimally, every detail from the moment they’re hand‑picked shapes the final flavour. This level of care preserves the tea’s natural sweetness and delicate floral character, and also explains why high‑quality white tea comes at a higher price.
Further Reading
Discover how to brew white tea
Explore other types of tea
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